Recipes from Sharei Chesed

We don't skimp when it comes to our Friday night Kabbalat Shabbat dinners and Saturday Kiddush luncheons, and we'd like to share some of our favorite dishes with you here.


This soup recipe comes from Maurice Ettedgui (Rabbi Ettedgui's brother) - a master chef if ever there was one!!


Variety of Beans


Bean Soup

Ingredients:

Soak the beans overnight, changing the water twice. When all of the gas has escaped, the beans are ready to cook.

Cook the beans in a pressure cooker, adding enough water to cover them by 2-3 inches.

While the beans are cooking, steam whatever vegetables you have on hand. Some good vegetables to use are:

Puree the steamed vegetables and add them to the cooked beans. Continue cooking, adding the powdered soup mix, plus salt, pepper and hawaij to taste, and some oil.